Eggplant Coconut Curry

Makes 2 servings

Here’s why you want to eat TOMATOES

Once upon a time, eggplants were shunned (for being a nightshade vegetable). However, eggplants are terrific for us. They have an astringent phytochemical that helps your liver function well, and in doing so, if eaten often, can minimize illness and disease.

Eggplants are mild, more neutral in flavor and when heated, take on a soft creamer texture. This creaminess creates emotional comfort within us and allows us to feel more relaxed.

Ingredients

• 1 medium size eggplant, cut into rounds and then halved (make sure the slices are not too thin)

• 2 tbsp neutral oil

• 1 tsp ground turmeric

• 1 tsp coriander powder

• 2 tsp cayenne (use more of leas to suit your taste - I like it spicy here

• 1 can unsweetened coconut milk

• 1 serrano pepper (optional)

• Curry leaves (optional)

• 1 tsp garam masala

• Juice of 1/2 lime

Directions

• Heat oil in a cast iron skillet, add the eggplant, sprinkle salt

• Add the ground turmeric, ground coriander, cayenne, 1/4 cup water and stir fry on medium heat until the eggplant slices have wilted and somewhat crisp, stirring occasionally, for about 20 minutes.

• Add serrano pepper and curry leaves, if using.

• Remove the pan from the heat and stir in the coconut milk, then return to heat (low heat) and simmer for about 4-5 minutes.

• Sprinkle the garam masala, adjust the seasoning, if needed.

• Squeeze fresh lime juice just before serving with rice or any flat bread.

Recipe- IG: @Mediterranean_Cookinig_, Food information: Liver Rescue, Anthony William